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Bowl of Chinese beef and broccoli soup with tender flank steak slices and crisp broccoli florets in a dark savory broth

Chinese Beef and Broccoli Soup

A hearty, bold Chinese-inspired soup made with thinly sliced flank steak, fresh broccoli, ginger, garlic, oyster sauce, and a rich savory beef broth. Ready in under an hour and full of flavor the whole family will love.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: Asian-Inspired, Chinese
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs flank steak or skirt steak sliced as thin as possible against the grain, about 1/8-inch slices 2 to 3 inches long
  • 2 tbsp cornstarch
  • 0.5 tsp freshly ground black pepper plus more to taste
  • 0.25 cup soy sauce reduced sodium or regular
  • 1 medium yellow onion very thinly sliced, about 1 1/2 cups
  • 6 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 3 tbsp olive oil divided
  • 0.5 tsp kosher salt
  • 8 cup beef broth
  • 2 large heads broccoli cut into florets
  • 0.25 cup oyster sauce
  • 1-4 tbsp Sambal Oelek chili paste start with 1 tablespoon and adjust to taste

Equipment

  • Large soup pot with lid
  • Sharp chef's knife
  • Cutting board
  • Mixing bowl
  • Lidded dish for resting beef

Method
 

  1. Slice the steak as thin as possible against the grain, aiming for 1/8-inch slices about 2 to 3 inches long. Chilling the beef slightly before slicing makes this easier.
  2. Place the sliced beef in a bowl and mix in the cornstarch, black pepper, and soy sauce. Let sit for 10 minutes while you prep the vegetables.
  3. Thinly slice the onion and mince the garlic and ginger. Set a lidded dish next to the stove to hold the cooked beef.
  4. Heat a large soup pot over medium-high heat. Add 1 tablespoon of olive oil. When shimmering, add half the marinated beef in a single layer without crowding. Cook without stirring for 1 minute.
  5. Stir and flip the beef. Cook another 30 to 60 seconds until just barely cooked through. Transfer to the covered dish, draining any juices into the dish as well.
  6. Add another tablespoon of olive oil and repeat with the remaining beef in batches. Transfer all cooked beef and juices to the dish and cover.
  7. With the burner still on medium-high, add the onion, garlic, and ginger to the pot. Pour in 1/2 cup of beef broth and add the salt. Scrape up any browned bits from the bottom of the pot.
  8. Cook the onion mixture for about 3 minutes until slightly softened and fragrant.
  9. Add the broccoli florets and remaining 7 1/2 cups of beef broth. Turn the heat up to high.
  10. When the soup comes to a full boil, stir in the oyster sauce and chili paste. Start with 1 tablespoon of chili paste and adjust from there.
  11. Simmer for 2 minutes until the broccoli is just barely tender but still has a slight crunch. Taste and adjust salt, pepper, and chili paste.
  12. Remove from heat. Stir in the cooked beef and all accumulated juices. Serve immediately.

Notes

For the most tender beef, slice it while partially chilled and never overcrowd the pan when searing. Add the beef back off the heat at the very end to keep it juicy. To freeze, leave out the broccoli and add fresh florets when reheating. Refrigerate leftovers for up to 3 days.